Skip to main content
Epicurious
Cookbooks

Green Muffins

Never miss the opportunity to make these when you have turnip greens left over from a previous meal.

Recipe information

  • Yield

    yields about 8 muffins

Ingredients

1 cup self-rising cornmeal
1/2 cup self-rising flour
2 eggs
1/2 cup cooked turnip greens, chopped and drained, 1/2 cup pot liquor reserved
1/4 cup vegetable oil
1/4 cup sour cream

Preparation

  1. Preheat the oven to 350 degrees. Generously grease an 8-cup muffin tin and put it the oven to heat. In a mixing bowl, stir together the cornmeal and flour. Add the eggs, the greens and pot liquor, the oil, and sour cream. Divide the batter among the hot muffin cups. Bake for about 20 minutes. Serve the muffins hot with butter and a cup of pot liquor for dipping.

Paula Deen's Kitchen Classics
TagsMuffinPastriesSouthernAmericanCornmealFlourTurnipRoot VegetableVegetableSnackBakingCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.